It doesn’t hurt. It doesn’t get worse when I run. Sometimes it aches a little then goes away. I bet most people wouldn’t even notice, it’s that subtle. Since I’m pushing the limits lately running one race after another, I’m a bit paranoid that something is going to give. Something is up with the foot.
A note to foot
“I’ll caress you. I’ll wash you and massage you. I’ll rub exfoliating cream on your heel and gently pinch your toes. I’ll clip your nails straight across and do my best from turning them black when I run. In exchange for my footy favors, all I ask is that you stay healthy and bear my weight without complaint through my next 2 races. I’ll give you plenty of time off after that, gentle walks and a lot more love. My dearest right foot. Be forgiving and please, stay strong.”
A little adjustment to this weeks training. Tuesday should be speed work. Warm up then 8 x 800’s and a cool down. Depending on how it goes, the workout will most likely be cut short to warm up, 4 x 800, and cool down. I’ll see how everything feels during those initial warm up miles before locking in on any particular workout, keeping in mind I ran my key race this year. No need to push past my limits.
And the “No Kitchen” saga continues…
When the kitchen is under construction and you have a toaster oven, microwave and grill, you get very creative if you don’t want to eat out every night. Ted and I both wondered how we could finagle eggs on the grill without a frying pan. This is what we came up with.
Adapted from a recipe by Lidia Bastianich and found in Everyday with Rachael Ray
Preheat the outdoor grill to 375 F (between 375 and 400 or as close as you can).
Use an aluminum baking sheet as a base. Take a piece of foil and along the sides to make about 1 to 1 1/2 inch high edges. Center the aluminum foil in the middle of the baking sheet. Spray the aluminum foil with non-stick spray.
In one bowl, mix the following:
- 6 green onions, sliced
- 2 large plum tomatoes cut into small chunks
- 1/3 cup chopped fresh basil
- 8 large eggs
Beat all of the above until well mixed then add:
- 1/2 cup grated parmigiano-reggiano cheese
- salt and pepper
Mix all together. Pour into the prepared grill pan. Finally, top with:
- 8 dollops (or TBS) of part skim ricotta cheese
Place the aluminum pan with the “make-shift” aluminum foil “dish” directly onto the grill. Shut the lid and allow to cook for 20 minutes. It should be firm. Allow to rest for 5 minutes before cutting into wedges.
What did you make for dinner tonight?